Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.

MLA

Feng, Tao, et al. “Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.” Journal of Agricultural and Food Chemistry, vol. 70, no. 42, Oct. 2022, pp. 13741–53. EBSCOhost, https://doi.org/10.1021/acs.jafc.2c04342.

APA

Feng, T., Sun, J., Wang, K., Song, S., Chen, D., Zhuang, H., Lu, J., Li, D., Meng, X., Shi, M., Yao, L., & Ho, C.-T. (2022). Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry. Journal of Agricultural and Food Chemistry, 70(42), 13741–13753. https://doi.org/10.1021/acs.jafc.2c04342

Chicago

Feng, Tao, Jiaqing Sun, Kai Wang, Shiqing Song, Da Chen, Haining Zhuang, Jun Lu, et al. 2022. “Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.” Journal of Agricultural and Food Chemistry 70 (42): 13741–53. doi:10.1021/acs.jafc.2c04342.